Shrimp Oreganata

5 from 4 votes

My Shrimp Oreganata features succulent shrimp baked with white wine and topped with crispy, lemony breadcrumbs. It's a delicious and elegant dish that's deceptively easy to make and bakes in just 10 minutes! It's perfect for the holidays or anytime you're entertaining.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 294kcal

Author: Dr. Sonali Ruder

Equipment

Ingredients

1 ½ pounds jumbo shrimp, peeled and deveined
Kosher salt and black pepper
¼ teaspoon red pepper flakes
¼ cup dry white wine
½ cup plain dried breadcrumbs (not seasoned breadcrumbs)
2 tablespoons grated parmesan or pecorino cheese
2 cloves garlic, minced or ½ teaspoon garlic powder
2 tablespoons fresh, chopped parsley
½ teaspoon dried oregano
1 teaspoon lemon zest
3 tablespoons olive oil plus extra for drizzling
Lemon wedges for serving

Instructions

Preheat oven to 425°F.
Butterfly the shrimp (this step is optional). To do this, place the shrimp flat on a cutting board. Using a small knife, cut along the back of the shrimp to open it up. Don’t cut all the way through. Spread the shrimp open and flatten it out. Now you can stand the shrimp upright. Repeat with the remaining shrimp.
Toss them in a large bowl with a pinch of salt, pepper, and the red pepper flakes.
To make the topping, mix the breadcrumbs, parmesan, garlic, parsley, oregano, lemon zest, ¼ teaspoon salt, ⅛ teaspoon pepper, and olive oil together in a bowl until the mixture resembles wet sand.
Coat the bottom of an oven-safe skillet, baking dish or sheet pan with olive oil. Arrange the shrimp in a single layer in the dish, tails up. Pour the wine around the shrimp into the dish.
Spoon the breadcrumb mixture over each shrimp. Spoon any extra breadcrumbs around the shrimp. Drizzle a little olive oil on top.
Bake in the oven 9-10 minutes until the shrimp are cooked. Then, broil on high for 2 minutes until the breadcrumbs are golden brown. Remove from oven and squeeze a generous amount of lemon juice on top before serving. Garnish with parsley. Spoon any sauce from the skillet onto the shrimp.

Notes

I like to butterfly the shrimp for this dish so that the shrimp can sit upright in the baking dish. It also gives you a greater surface area to top with breadcrumbs.
Use plain dried breadcrumbs for this dish rather than seasoned breadcrumbs since we are adding our own seasonings. You can substitute panko breadcrumbs or gluten-free breadcrumbs.
As the breadcrumbs cook in the wine, a thick sauce will form. Don't forget to spoon this delicious sauce over the shrimp before you eat!
Don't overcook the shrimp otherwise they'll get rubbery. Shrimp cook quickly, they'll be done in 9-10 minutes.
Don't forget to squeeze fresh lemon juice over the dish before serving for an extra pop of flavor!

Nutrition